Basic Pickled Vegetables
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Basic Pickled Vegetables
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This basic recipe for pickled vegetables makes a simple brine that can be poured over any vegetables.
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Ingredients
- vegetable of your choice
- 2 cup white vinegar
- 2 cups water
- 4 cloves garlic
- 2 tablespoon sugar or sugar substitute
- 4 teaspoons kosher salt
- 1 tablespoon mustard seed
- 1 tablespoon coriander seeds
- 1 tablespoon black peppercorns
- 1/4 teaspoon red pepper flakes
Instructions
- Divide the sliced vegetables evenly between 2 wide mouth pint mason jars.
- Add vinegars, water, garlic, sugar, salt, mustard seeds, coriander, peppercorns, and red pepper flakes to a small pot and bring to a boil over medium high heat.
- Once the mixture reaches a boil remove it from the heat and let it cool for 5 minutes before pouring over the vegetables into each jar. Make sure you get an even distribution of spices in each jar.
- Let the mixture cool completely before screwing the lid on and placing the jars in the refrigerator. Let sit for 24-48 hours before eating.
Notes
- Note: The nutritional information was based on cucumbers. You'll need to recalculate based on the vegetable you choose.
Nutrition Information
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Calories
46kcal
(2%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
1170mg
(49%)
Potassium
145mg
(3%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
80IU
(2%)
Vitamin C
3mg
(3%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 46 kcal
% Daily Value*
| Calories | 46kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1170mg | 49% |
| Potassium | 145mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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